BBQ Chicken Stew (Print-Friendly Version)

Smoky BBQ sauce with juicy chicken, veggies, and beans come together in this comforting stew.

# Ingredients List:

→ Proteins

01 - 680 g chicken breast, chopped into small pieces

→ Seasonings

02 - 1 tsp smoked paprika
03 - ½ tsp salt
04 - ¼ tsp ground black pepper
05 - 1 tsp dried oregano
06 - 1 tsp garlic powder

→ Veggies

07 - 200 g sweetcorn, rinsed and drained
08 - 1 medium carrot, chopped
09 - 2 big garlic cloves, roughly chopped
10 - 1 medium red bell pepper, chopped
11 - ½ cup fresh parsley, chopped roughly
12 - 1 medium onion, chopped

→ Legumes

13 - 400 g pinto beans, rinsed and drained

→ Liquids

14 - 2 tbsp olive oil, split
15 - 960 ml chicken stock
16 - 1 cup (240 ml) BBQ sauce

# Detailed Cooking Steps:

01 - Stir in chopped parsley, taste and tweak seasonings, then dish out hot. If you want, add chopped red onion or extra parsley on top.
02 - Pour in pinto beans, sweetcorn, and chicken stock. Let it come to a boil, then lower the heat and let it simmer for 10 minutes.
03 - Put the chicken back in the pot and pour the BBQ sauce over it. Stir everything so it mixes well.
04 - Toss in the garlic bits and cook for about a minute until you can really smell it.
05 - Add the rest of the olive oil to your pot. Throw in the onion, carrot, and red pepper, cooking them for about 5 minutes till they soften up.
06 - Heat a tablespoon of olive oil on medium in a big pot. Brown the chicken pieces all over. Take them out and set aside.
07 - Put the chicken in a bowl and sprinkle garlic powder, paprika, oregano, salt, and pepper on it. Toss so the pieces get coated evenly.

# Helpful Hints:

01 - Feel free to add more or less BBQ sauce to fit your liking. Want some heat? Throw in cayenne or jalapeño pieces. Top with red onion, parsley, or a dollop of sour cream if you like.

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